BR112018075712A2 - creme com sensação bucal melhorada, processo de fabricação do mesmo, produtos contendo o dito creme e uso para a produção de alimentos ou bebidas - Google Patents
creme com sensação bucal melhorada, processo de fabricação do mesmo, produtos contendo o dito creme e uso para a produção de alimentos ou bebidasInfo
- Publication number
- BR112018075712A2 BR112018075712A2 BR112018075712-8A BR112018075712A BR112018075712A2 BR 112018075712 A2 BR112018075712 A2 BR 112018075712A2 BR 112018075712 A BR112018075712 A BR 112018075712A BR 112018075712 A2 BR112018075712 A2 BR 112018075712A2
- Authority
- BR
- Brazil
- Prior art keywords
- cream
- creams
- food
- manufacturing process
- products containing
- Prior art date
Links
- 239000006071 cream Substances 0.000 title abstract 11
- 238000004519 manufacturing process Methods 0.000 title abstract 4
- 235000013305 food Nutrition 0.000 title abstract 2
- 235000013361 beverage Nutrition 0.000 title 1
- 102000011632 Caseins Human genes 0.000 abstract 3
- 108010076119 Caseins Proteins 0.000 abstract 3
- 108010046377 Whey Proteins Proteins 0.000 abstract 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract 3
- 235000021240 caseins Nutrition 0.000 abstract 3
- 235000021119 whey protein Nutrition 0.000 abstract 3
- 229940021722 caseins Drugs 0.000 abstract 2
- 102000007544 Whey Proteins Human genes 0.000 abstract 1
- 239000005018 casein Substances 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/14—Cream preparations containing milk products or non-fat milk components
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B11/00—Preservation of milk or dairy products
- A23B11/30—Preservation of cream or cream preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/40—Preservation of foods or foodstuffs, in general by heating loose unpacked materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
- A23J1/207—Co-precipitates of casein and lactalbumine
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
a presente invenção refere-se a cremes e métodos de produção de cremes que compreendem agregados de proteína que contribuem para a melhora de cremosidade, sensação bucal e textura. os cremes compreendem caseínas e proteínas de soro de leite na razão de 90:10 a 60:40, sendo que os agregados de caseínas/proteínas de soro de leite têm um diâmetro médio com base no volume d(4,3) de 5 a 30 µm medido por difração de laser. o processo para preparar um creme compreende as etapas de: a) fornecer um creme líquido a uma temperatura abaixo de 25°c, sendo que o dito creme compreende caseínas e proteínas de soro de leite na razão de 90:10 a 60:40; b) ajustar o ph do creme fornecido na etapa a) para a faixa de 5,7 a 6,4; c) submeter o creme obtido na etapa b) a um tratamento de esterilização por calor a uma temperatura maior que 100°c; d) resfriar o creme obtido na etapa c) para menos de 70°c. composições alimentícias são também reivindicadas.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP16176757 | 2016-06-28 | ||
| EP16176757.9 | 2016-06-28 | ||
| PCT/EP2017/065999 WO2018002142A1 (en) | 2016-06-28 | 2017-06-28 | Cream with improved mouth feel, process of making it, products containing said cream and use for food or beverage production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BR112018075712A2 true BR112018075712A2 (pt) | 2019-04-02 |
Family
ID=56289392
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BR112018075712-8A BR112018075712A2 (pt) | 2016-06-28 | 2017-06-28 | creme com sensação bucal melhorada, processo de fabricação do mesmo, produtos contendo o dito creme e uso para a produção de alimentos ou bebidas |
Country Status (8)
| Country | Link |
|---|---|
| US (1) | US20190208797A1 (pt) |
| EP (1) | EP3474676A1 (pt) |
| CN (1) | CN109310107A (pt) |
| BR (1) | BR112018075712A2 (pt) |
| CL (1) | CL2018003689A1 (pt) |
| MX (1) | MX2018015346A (pt) |
| PH (1) | PH12018502453A1 (pt) |
| WO (1) | WO2018002142A1 (pt) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2024200487A1 (en) * | 2023-03-31 | 2024-10-03 | Société des Produits Nestlé S.A. | Controlled heat-induced protein aggregation for mouthfeel improvement of low fat dairy creams |
| CN117233045B (zh) * | 2023-11-15 | 2024-02-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | 体积加权平均直径在后热处理酸奶颗粒感评估中的应用 |
| CN118383424B (zh) * | 2024-06-28 | 2024-09-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | 一种清洁标签的酸化稀奶油及其制备方法 |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4888194A (en) * | 1986-12-10 | 1989-12-19 | Borden, Inc. | Shelf-stable aseptic dairy product |
| US5350590A (en) * | 1992-12-15 | 1994-09-27 | Beatreme Foods Inc. | Protein fat replacer and method of manufacture thereof |
| JP3118155B2 (ja) * | 1994-12-01 | 2000-12-18 | アサヒフーズ株式会社 | 低脂肪分、耐酸性および凍結耐性を有するホイップクリーム組成物並びにその製造方法 |
| US6406736B1 (en) * | 2001-03-12 | 2002-06-18 | Kraft Foods Holdings, Inc. | Process for making cream cheese products without whey separation |
| US7250183B2 (en) * | 2003-12-30 | 2007-07-31 | Kraft Foods Holdings, Inc. | Cream cheese made from whey protein polymers |
| EP1980154B1 (en) | 2007-04-13 | 2014-10-08 | Kraft Foods R & D, Inc. | Fine textured dairy product and process for its preparation |
| MY170098A (en) * | 2010-08-05 | 2019-07-05 | Nestle Sa | Frozen confectionery products with improved texture |
| JP2014512193A (ja) * | 2011-04-29 | 2014-05-22 | ネステク ソシエテ アノニム | クリーマー及びクリーマーの製造方法 |
| JP5877564B2 (ja) * | 2012-09-27 | 2016-03-08 | 森永乳業株式会社 | ホイップ用クリームの製造方法及びホイップ用クリームへの耐酸性の付与方法 |
| US20150289538A1 (en) | 2012-10-31 | 2015-10-15 | Nestec S.A. | Method of producing frozen confection product |
| RU2650539C2 (ru) * | 2012-12-07 | 2018-04-16 | Нестек С.А. | Натуральный модификатор текстуры, обеспечивающий структуру и сладость замороженных кондитерских продуктов |
| RU2692549C2 (ru) | 2014-06-25 | 2019-06-25 | Нестек С.А. | Жидкая молочная смесь для кулинарных пищевых продуктов |
-
2017
- 2017-06-28 WO PCT/EP2017/065999 patent/WO2018002142A1/en unknown
- 2017-06-28 US US16/311,777 patent/US20190208797A1/en active Pending
- 2017-06-28 BR BR112018075712-8A patent/BR112018075712A2/pt not_active Application Discontinuation
- 2017-06-28 MX MX2018015346A patent/MX2018015346A/es unknown
- 2017-06-28 EP EP17733467.9A patent/EP3474676A1/en active Pending
- 2017-06-28 CN CN201780036413.7A patent/CN109310107A/zh active Pending
-
2018
- 2018-11-22 PH PH12018502453A patent/PH12018502453A1/en unknown
- 2018-12-19 CL CL2018003689A patent/CL2018003689A1/es unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CL2018003689A1 (es) | 2019-03-15 |
| PH12018502453A1 (en) | 2019-10-21 |
| MX2018015346A (es) | 2019-04-29 |
| US20190208797A1 (en) | 2019-07-11 |
| EP3474676A1 (en) | 2019-05-01 |
| WO2018002142A1 (en) | 2018-01-04 |
| CN109310107A (zh) | 2019-02-05 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| B25A | Requested transfer of rights approved |
Owner name: SOCIETE DES PRODUITS NESTLE S.A. (CH) |
|
| B350 | Update of information on the portal [chapter 15.35 patent gazette] | ||
| B06W | Patent application suspended after preliminary examination (for patents with searches from other patent authorities) chapter 6.23 patent gazette] | ||
| B07A | Application suspended after technical examination (opinion) [chapter 7.1 patent gazette] | ||
| B06A | Patent application procedure suspended [chapter 6.1 patent gazette] | ||
| B154 | Notification of filing of divisional application [chapter 15.50 patent gazette] |
Free format text: O PEDIDO FOI DIVIDIDO NO BR122022024225-1 PROTOCOLO 870220110135 EM 28/11/2022 15:39. |
|
| B09B | Patent application refused [chapter 9.2 patent gazette] | ||
| B12B | Appeal against refusal [chapter 12.2 patent gazette] |